U.S. patent number 6,379,739 [Application Number 09/665,802] was granted by the patent office on 2002-04-30 for acidulant system for marinades.
This patent grant is currently assigned to Griffith Laboratories Worldwide, Inc.. Invention is credited to Joseph A. Formanek, Pamela Tang.
United States Patent |
6,379,739 |
Formanek , et al. |
April 30, 2002 |
**Please see images for:
( Certificate of Correction ) ** |
Acidulant system for marinades
Abstract
An acidulant system for marinades for meat and fish comprising
sodium citrate and citric acid in specified ranges.
Inventors: |
Formanek; Joseph A.
(Bolingbrook, IL), Tang; Pamela (Oak Brook, IL) |
Assignee: |
Griffith Laboratories Worldwide,
Inc. (Alsip, IL)
|
Family
ID: |
24671626 |
Appl.
No.: |
09/665,802 |
Filed: |
September 20, 2000 |
Current U.S.
Class: |
426/650; 426/281;
426/302; 426/310; 426/589 |
Current CPC
Class: |
A23L
13/428 (20160801); A23L 13/55 (20160801); A23L
13/72 (20160801); A23L 17/00 (20160801); A23L
17/40 (20160801) |
Current International
Class: |
A23L
1/33 (20060101); A23L 1/315 (20060101); A23L
1/325 (20060101); A23L 001/221 () |
Field of
Search: |
;426/589,650,281,302,310 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Bhat; Nina
Attorney, Agent or Firm: Michael Best & Friedrich,
LLC
Claims
What we claim is:
1. An acidulant system for marinades delivering sour flavor to meat
comprising percentage amounts by weight, based on the weight of the
meat to be marinated, of sodium citrate(y) and citric acid(x) to
satisfy the formula:
where a lies in the range of about 7.5 to 14, and x lies in the
range of about 0.1 to 0.4.
2. The acidulant system of claim 1 in which a lies in the range of
about 8 to 12.
3. The acidulant system of claim 1 in which a is about 11.1.
4. The acidulant system of claim 1 in which the acidulant system
has a pH in the range of about 2.5 to 5.0.
5. The acidulant system of claim 1 in which some or all of the
sodium citrate is replaced by citrate chosen from the group
consisting of ammonium citrate, calcium citrate, magnesium citrate,
and potassium citrate.
6. The acidulant system of claim 1 in which the acidulant system
has a pH in the range of about 3.25 to 4.25.
7. An acidulant system for marinades delivering sour flavor to
seafood comprising percentage amounts by weight, based on the
weight of the seafood to be marinated, of sodium citrate(y) and
citric acid(x) to satisfy the formula:
where b lies in the range of about 10 to 16, and y lies in th range
of about 0.1 to 0.19.
8. The acidulant system of claim 7 in which b lies in the range of
about 12.5 to 15.
9. The acidulant system of claim 7 in which b is about 13.8.
10. The acidulant system of claim 7 in which some or all of the
sodium citrate is replaced by citrate chosen from the group
consisting of ammonium citrate, calcium citrate, magnesium citrate,
and potassium citrate.
11. The acidulant system of claim 7 in which the acidulant system
has a pH in the range of about 3.25 to 4.25.
12. A marinade for delivering sour flavor to meat including an
acidulant system comprising percentage amounts by weight, based on
the weight of the meat to be marinated, of sodium citrate(y) and
citric acid(x) to satisfy the formula:
where a lies in the range of about 7.5 to 14, and x lies in the
range of about 0.1 to 0.4, as well as water, herbs and spices.
13. The marinade of claim 12 including, based on the weight of the
marinade, from 0.1 to 1.5 of the acidulant system, from 80% to 90%
water, and the balance herbs and spices.
14. The marinade of claim 13 in which the herbs and spices are
chosen from the group consisting of basil, bell pepper, butter,
celery, chili pepper, cilantro, cinnamon, clove, coriander,
dextrose, ginger, hydrolyzed vegetable protein, orange peel,
oregano, parsley, rosemary, sage, soy sauce, thyme, and
turmeric.
15. An improved marinade for meat including water, herbs and spices
wherein the improvement comprises the inclusion of an acidulant
system for delivering sour flavor comprising percentage amounts by
weight, based on the weight of the meat to be marinated, of sodium
citrate(y) and citric acid(x) to satisfy the formula:
where a lies in the range of about 7.5 to 14, and x lies in the
range of about 0.1 to 0.4.
16. An improved marinade for seafood including water, herbs and
spices wherein the improvement comprises the inclusion of an
acidulant system for delivering sour flavor to the seafood
comprising amounts by weight, based on the weight of the seafood to
be marinated, of sodium citrate(y) and citric acid(x) to satisfy
the formula:
where b lies in the range of about 10 to 16, and y lies in the
range of about 0.1 to 0.19.
17. A method of marinating meat to impart a sour flavor comprising
treating the meat with a marinade including an acidulant system
comprising amounts by weight, based on the weight of meat to be
marinated, of sodium citrate(y) and citric acid(x) to satisfy the
formula:
where a lies in the range of about 7.5 to 14, and x lies in the
range of about 0.1 to 0.4.
18. The method of claim 17 in which the meat is marinated by
tumbling.
19. The method of claim 17 in which the meat is marinated by
injection.
20. The method of claim 17 in which the meat is marinated by static
soaking.
21. A method of marinating seafood to impart sour flavor comprising
treating the seafood with a marinade including an acidulant system
comprising amounts by weight, based on the weight of the seafood to
be marinated, of sodium citrate(y) and citric acid(x) to satisfy
the formula:
where b lies in the range of about 10 to 16, and y lies in the
range of about 0.1 to 0.19.
22. The method of claim 21 in which the seafood is marinated by
tumbling.
23. The method of claim 21 in which the seafood is marinated by
injection.
24. The method of claim 21 in which the seafood is marinated by
static soaking.
Description
BACKGROUND
The present invention relates generally to marinades for meat and
fish and, more particularly, to an acidulant system for marinades
which enables the marinades to deliver a strong sour flavor with
minimal textural degradation in the substrate meat or fish.
A marinade is a seasoned liquid in which foods such as meat and
fish are soaked (marinated) in order to absorb desirable flavors.
Most marinades contain herbs, spices and other ingredients. In the
event that a sour flavor is desired in the finished product,
marinades may include an acidulant (lemon juice, vinegar or wine)
as well. In order to generate sufficient sour flavor in the
marinated product, a high level of acid is necessary; this
typically brings the pH of the marinade to below pH 2.0.
Unfortunately, marinades which contain such very acidic acidulants
producing these low pH's tend to degrade the texture and negatively
affect the overall quality of the substrate meat or fish. Also,
since marinades are often applied by soaking the meat or fish
substrate in the marinade so that the substrate absorbs the
flavors, marinating by soaking in very acidic marinades must be
done in acid resistant containers made of glass, ceramic, or
stainless steel.
The present invention provides an acidulant ingredient for
marinades which is far less acidic than conventional acidulants,
yet delivers strong sour flavor and causes minimal textural
degradation.
SUMMARY OF THE INVENTION
The present invention comprises a unique combination of citric acid
and sodium citrate producing an acidulant system with a pH in the
range of about 2.5 to 5, and preferably in the range of about 3.25
to 4.25, which is intended to be delivered to the substrate meat or
fish at a level in the range of about 0.1 to 0.35% based on the
weight of the substrate. Delivery of the acidulant system refers to
the amount available to be absorbed by the substrate, e.g., 1 gram
of acidulant in the marinade going into 100 grams of meat would
produce a 1% delivery.
For meat (chicken, beef and pork), the respective delivered levels
of citric acid and sodium citrate in the acidulant system are
determined by the formula:
where a is about 7.5 to 14, preferably about 8 to 12, and most
preferably about 11.1, y is the percentage by weight of sodium
citrate to be delivered to the substrate based on the weight of the
substrate, and x is the percentage by weight of citric acid to be
delivered to the substrate based on the weight of the substrate.
Additionally, x must lie in the range of about 0.1% to 0.4%. A
preferred composition will contain 0.18% by weight delivered citric
acid and 0.36% by weight delivered sodium citrate. For example, for
different a's, x and y may have the following values with x and y
listed in percentages by weight delivered:
a x y 8 5 2.0 15 18.0 25 50.0 10 5 2.5 15 2.3 25 63.0 12 5 3.0 15
33.0 25 75.0 14 5 3.5 15 31.0 25 88.0
For seafood (fish and shrimp), the delivered acidulant of the
present invention is determined by the formula:
where b equals from about 10 to 16, preferably about 12.5 to 15,
and most preferably is about 13.8, y is the percentage by weight of
sodium citrate to be delivered to the substrate based on the weight
of the substrate, and x is the percentage by weight of citric acid
to be delivered to the substrate based on the weight of the
substrate. Also, x must be in the range of about 0.1 to 0.19%
delivered citric acid. For example, in a preferred embodiment, x
will be about 0.14%, y will be about 0.27%, and b will be about
13.8.
The above-described acidulant system may be used in a wide variety
of marinades where it is desired to deliver a strong sour or very
acidic flavor. The other ingredients of the marinades will include
water and other flavors such as lemon, lime, mustard, etc. as well
as neutral ingredients like starches and other thickeners. Without
limiting the applicability of the acidulant system of the present
invention to marinades of any suitable kind, the following table
lists an exemplary marinade formulation:
INGREDIENT LISTING OTHER POSSIBLE INGREDIENTS for lemon herb
chicken (dry coriander, sage, oregano, monosodium marinade
composition) glutamate 30%-40% salt celery, clove, chili pepper,
cinnamon 15%-20% sugar soy protein concentrate, soy sauce 15%-20%
starch ginger, butter, silicon dioxide 10%-15% total spices (basil,
parsley, dextrose, turmeric, hydrolyzed rosemary, thyme) vegetable
protein 4%-6% onion cilantro, bell pepper, masa flour 4%-6% garlic
flavors (lime, orange, wine, grill) 3%-5% black pepper orange peel,
flavor oils 3%-5% autolyzed yeast extract 2%-4% sodium citrate
1%-3% citric acid 1%-2% flavors 0.5%-1% anti-caking/free flow
agent
The above marinade would be mixed and reconstituted when desired at
a level of 20%-30% dry marinade to 70%-80% water, on a weight
basis. This reconstituted marinade would then be used at a 10%-20%
(w/w) level of marinade to chicken (i.e., 10 g to 20 g liquid
marinade to 100 g substrate meat).
Marinades containing the acidulant system of the invention may be
applied by any of the known techniques for marinating either on a
small scale or a commercial scale. For example, on a small scale
they may be applied, preferably under refrigeration at about
4.degree. C., by static soaking the meat or fish in a container for
about 2 to 3 hours. On a large scale, the marinades may be applied,
preferably under refrigeration at about 4.degree. C., by tumbling
the meat or fish in tumbler containers for pre-arranged times
(typically on the order of about 30 minutes), or by injecting the
marinade directly into the substrate. For example, for chicken
applications, the marinade is typically injected at a 10% (w/w)
level followed by tumbling at 60 rpm for 30 minutes with or without
vacuum. Alternatively, the chicken may be tumble marinated at the
same level of marination at 60 rpm for 30 minutes with or without
vacuum.
Additionally, it is noted that citrates other than sodium citrate
may be used where government regulations allow and the differing
flavor notes associated with the different citrates are desired.
Thus, in lieu of some or all of the sodium citrate, any one of the
following may be used: ammonium citrate, calcium citrate, magnesium
citrate, citrate.
The following examples are provided to further illustrate the
present invention.
EXAMPLE 1
A series of boneless chicken substrate samples were marinated by
injection at 20% followed by tumbling for about 30 minutes at
4.degree. C. using control formulations as well as a series of
different marinade systems. The control and marinade formulations
were as follows:
FORMULATION NO. INGREDIENTS 1 water (water control) 2 water + 1%
delivered salt (salt control) 3 water + 0.2% delivered citric acid
+ 1% delivered salt (acid and salt control) 4 water + 0.2%
delivered citric acid + 1% delivered salt + 0.5% delivered
phosphate (acid/salt/phosphate control) 5 water + 1% delivered salt
+ 0.5% delivered phosphate (salt and phosphate control) 6 water +
0.2% delivered citric acid + 0.2% delivered sodium citrate 7 water
+ 0.2% delivered citric acid + 0.3% delivered sodium citrate
The raw weight of the boneless chicken breast substrate samples was
taken before tumbling in the test formulations. The weight of the
samples was then taken after tumbling in the formulation for 30
minutes, after refrigerating for one week at about 2.degree. C.,
and after cooking at about 165.degree. F. for about 10 minutes. The
percentage weight loss was calculated as "purge loss" after the one
week of storage. Also, a calculation was made to determine the
percentage of the raw weight of the test samples remaining after
cooking. The data obtained was as follows (as an average of five
test runs):
ONE ONE WEIGHT WEEK WEEK POST- % RAW AFTER STORAGE PURGE COOK RAW
SAMPLE a X Y pH WEIGHT TUMBLE WEIGHT LOSS WEIGHT WEIGHT 1 water
control n/a n/a 7.0 115 g 141 g 126 g 10.5% 93 g 80.9% 2 salt
control n/a n/a 6.5 124 g 155 g 149 g 3.9% 128 g 103.2% 3 acid +
salt control .18 n/a 1.5 116 g 146 g 125 g 14.4% 88 g 75.9% 4
acid/salt/phosphate .18 n/a 3.75 112 g 139 g 133 g 4.3% 111 g 99.1%
control 5 salt + phosphate control n/a n/a 8.25 116 g 145 g 141 g
2.8% 123 g 106.0% 6 acidulant marinade 6.0 .18 .20 2.75 111 g 138 g
127 g 8.0% 94 g 84.6% 7 acidulant marinade 7.5 .18 .36 3.75 114 g
144 g 139 g 3.5% 117 g 102.6%
As demonstrated in the data above, sample 7 (with a in the required
range) produced minimal yield loss, and sample 6 (with a outside
the required range) produced less yield loss than that of sample 3
(acid+salt control). Additionally, in comparison to samples 4 and
5, which represent the industry standard phosphate treatments to
improve water retention (as well as maintain texture and
juiciness), sample 7 showed roughly equivalent to better yield
loss.
EXAMPLE 2
Ten sensory panelists trained in descriptive analysis of a wide
range of food products were specifically instructed in the
different textural attributes that they may see in acidulants for
meat and chicken marinades, and then asked to compare various
organoleptic properties of a control boneless chicken breast test
sample and a prepared boneless chicken breast test sample in
accordance with the present invention. The control sample used a
lemon herb flavoring containing 0.2% delivered citric acid as the
acidulant and no sodium citrate, and the test sample used the same
lemon herb flavoring but with 0.2% delivered citric acid and 0.3%
delivered sodium citrate at a value of a of 7.5. Citric acid is a
common acidulant for use in citric products, such as lemon flavored
products. The rest of the formula for the lemon herb flavoring
contained, in addition to the citric acid, salt, herbs and spices,
and other functional ingredients. The sensory panel results were as
follows:
ORGANOLEPTIC PROPERTIES CONTROL TEST SAMPLE 1 hardness higher 2
cohesiveness higher 3 juiciness higher 4 moisture adsorption higher
5 moistness of mass higher 6 number of chews higher 7 fibers in
teeth higher
The above data indicates that the textural organoleptic properties
of the test samples were substantially preferable to the control in
terms of hardness, cohesiveness, juiciness, moistness of mass, and
number of chews. Also, the correlation between the sensory panel
results for the number of chews and hardness indicates that the
test sample was more tender than the control.
EXAMPLE 3
A series of boneless chicken substrate samples were marinated by
tumbling at a 10% level for about 30 minutes at 4.degree. C. in
control formulations as well as in a series of different marinade
systems. The control and marinade formulations were as follows:
FORMULATION NO. INGREDIENTS 1 water + 1% delivered salt + 0.2%
delivered citric acid (control) 2 water + 1% delivered salt + 0.2%
delivered citric acid + 0.06% delivered sodium citrate 3 water + 1%
delivered salt + 0.2% delivered citric acid + 0.14% delivered
sodium citrate 4 water + 1% delivered salt + 0.2% delivered citric
acid + 0.30% delivered sodium citrate 5 water + 1% delivered salt +
0.2% delivered citric acid + 0.40% delivered sodium citrate 6 water
+ 1% delivered salt + 0.2% delivered citric acid + 1.26% delivered
sodium citrate 7 water + 1% delivered salt + 0.75% delivered sodium
citrate 8 water + 1% delivered salt (salt control) 9 water (water
control)
The raw weight of the boneless chicken breast samples was taken
before tumbling in the test formulations. The weight of the samples
was then taken after tumbling in the formulation for 30 minutes,
after refrigerating for one week at about 2.degree. C., and after
cooking at about 165.degree. F. for about 10 minutes. The
percentage weight loss was calculated as "purge loss" after the one
week of storage. Also, a calculation was made to determine the
percentage of the raw weight of the test samples remaining after
cooking. The data obtained was as follows (as an average of five
test runs):
ONE ONE WEIGHT WEEK WEEK POST- % RAW AFTER STORAGE PURGE COOK RAW X
Y a pH WEIGHT TUMBLE WEIGHT LOSS WEIGHT WEIGHT 1 citric acid
control 0.2 n/a n/a 1.50 112 g 111 g 100 g 9.9% 72 g 64.3% 2
control + 0.2 0.06 1.5 2.25 122 g 125 g 116 g 7.2% 93 g 76.2% 0.06%
citrate 3 control + 0.2 0.14 3.5 3.00 118 g 126 g 118 g 6.3% 99 g
83.9% 0.14% citrate 4 control + 0.2 0.30 7.5 3.75 107 g 118 g 112 g
5.1% 98 g 91.5% 0.30% citrate 5 control + 0.2 0.44 11 4.25 112 g
124 g 119 g 4.0% 106 g 94.6% 0.44% citrate 6 control + 0.2 1.26 32
5.00 117 g 130 g 125 g 3.8% 113 g 96.6% 1.26% citrate 7 salt + n/a
0.75 n/a 6.75 113 g 125 g 120 g 4.0% 106 g 93.8% 0.75% citrate 8
water control n/a n/a n/a 7.00 112 g 119 g 114 g 4.2% 91 g 81.2% 9
salt control n/a n/a n/a 6.50 109 g 121 g 118 g 2.5% 106 g
97.2%
As demonstrated in the data above, samples 5 and 6 produced minimal
yield loss, with samples 4 and 7 producing less than seen in
samples 1-3. Sample 6 delivered yield results essentially
equivalent to that seen in the salt control. Sampling by trained
sensory panelists indicated that overall flavor and texture was
preferable in samples 4 and 5. Comments indicated that chicken
marinated in samples 1-3 was overly sour and tough, and chicken
marinated in samples 6 or 7 had little sourness but had good
texture. In sum, samples 4 and 5, both of which fall within the
parameters of the invention, produced the best overall results.
EXAMPLE 4
A series of shrimp substrate samples (20-24 count peeled and
deveined shrimp, tail on) were marinated by tumbling about 30
minutes at 4.degree. C. in a control formulation as well as in a
series of different marinades. The control and marinade
formulations were as follows:
FORMULATION NO. INGREDIENTS 1 water + 1% delivered salt + 0.14%
delivered citric acid 2 water + 1% delivered salt + 0.05% delivered
citric acid + 0.09% delivered sodium citrate 3 water + 1% delivered
salt + 0.10% delivered citric acid + 0.16% delivered sodium citrate
4 water + 1% delivered salt + 0.14% delivered citric acid + 0.27%
delivered sodium citrate 5 water + 1% delivered salt + 0.20%
delivered citric acid + 0.32% delivered sodium citrate 6 water + 1%
delivered salt + 0.25% delivered citric acid + 0.40% delivered
sodium citrate 7 water + 1% delivered salt + 0.30% delivered citric
acid + 0.48% delivered sodium citrate 8 water (control) 9 water +
1% delivered salt (salt control)
The raw weight of the shrimp substrate samples was taken before
tumbling in the test formulations. The weight of the samples was
then taken after tumbling in the formulation for 30 minutes, after
refrigerating for one week at about 2.degree. C., and after cooking
at about 165.degree. F. for about 4 minutes. The percentage weight
loss was calculated as "purge loss" after the one week of storage.
Also, a calculation was made to determine the percentage of the raw
weight of the test samples remaining after cooking. The data
obtained was as follows:
ONE ONE WEIGHT WEEK WEEK POST- % RAW AFTER STORAGE PURGE COOK RAW
Sample X Y b pH WEIGHT TUMBLE WEIGHT LOSS WEIGHT WEIGHT 1 citric
acid control 0.14 n/a n/a 1.80 98 g 102 g 96 g 5.9% 68 g 69.4% 2
0.05 0.09 36.0 4.70 82 g 88 g 85 g 2.3% 71 g 86.6% 3 0.10 0.16 16.0
4.45 85 g 91 g 88 g 3.3% 73 g 85.9% 4 0.14 0.27 13.8 4.20 98 g 105
g 102 g 2.9% 82 g 83.8% 5 0.20 0.32 8.0 3.65 105 g 112 g 107 g 4.5%
84 g 80.0% 6 0.25 0.40 6.4 3.45 91 g 95 g 90 g 5.3% 71 g 78.0% 7
0.30 0.48 5.3 3.20 87 g 91 g 87 g 4.4% 64 g 73.6% 8 water control
n/a n/a n/a 7.00 88 g 93 g 89 g 4.3% 70 g 79.5% 9 salt control n/a
n/a n/a 6.50 82 g 88 g 85 g 3.4% 69 g 84.1%
The above data, shows that samples 2, 3 and 4 gave yield loss
values less than or equal to that seen with the salt control
(sample 9). Samples 5, 6, and 7 had comparatively lower yields. All
of the test marinades (samples 2-7) delivered comparatively better
yields than did the citric acid control (sample 1). Sampling by
trained panelists indicated that overall flavor and texture was
preferred in samples 4 and 5. Comments indicated that shrimp
marinated in samples 1-3 had a good texture but little sourness,
and shrimp marinated in samples 6 or 7 was overly sour and rubbery.
Thus, overall, sample 4 (b=13.8) gave the best results and sample 5
(b=8.0) was a close second.
The above preferred embodiments of the examples are given to
illustrate the scope and spirit of the invention. These embodiments
and the examples described will make apparent, to those skilled in
the art, other embodiments of the invention. These other
embodiments are within the contemplation of the present invention
and, therefore, the invention should be limited only by the claims,
which follow.
* * * * *